* Ingredients:
° 1 (24 ounce) 2-inch-thick ribeye steak, at room temperature
° Kosher salt & freshly ground pepper black, to taste
° 1 tsp canola oil
° 3 tablespoons unsalted butter
° 3 crushed garlic cloves
° 3 sprigs fresh thyme
° 2 sprigs of fresh rosemary
* Directions :
Using paper towels, dry the sides of the steak by patting them; Season generously with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.
Warm a medium cast skillet iron on to very high heat, about 2-3 min; Adding canola oil.
Placing steak in center of skillet & cook, turn every 2-3 min , to a dark crust forms on both sides, for 12-14 min.
Reduce heat medium-low. Push steak to one side of skillet; Add the butter, garlic, thyme, and rosemary to the other side of the skillet, tilting the skillet toward the butter, and cook until the butter is foamy, about 30 seconds to 1 minute.
Working carefully, pour butter over steak for 1-2 minutes, turning once, until internal temperature reaches 120°F for medium-rare, or until desired softness. Let it rest 16 minutes before cutting.
Perfectly serve !
